Heart Healthy Sweet Potato Bake

Name: Heart Healthy Sweet Potato Bake
Total time: 120 min
Yield: 12
Ingredients: 6 large roasted sweet potatoes, mashed; 1/2 tsp salt; 2 eggs, beaten; 1/2 cup low fat milk; 1 tsp vanilla extract; 2 Tbsp brown sugar; 1/3 cup all-purpose flour; 1 cup chopped pecans; 1/4 cup (1/2 stick) unsalted butter

(5.0)

By Judy Capodanno

Published 2/7/2022

Dietitian Reviewed: Jane Schwartz, RDN, CLT

Approved for These Diets:

Heart Healthy | Diabetic | Vegetarian

Make this Heart Healthy Sweet Potato Bake in a large casserole and top with crunchy pecans and a touch of vanilla. It’s a low-sodium, low-calorie healthy Thanksgiving side recipe that features creamy sweet potatoes in a spiced, buttery bake, for a high-fiber treat.

Total Time

120 minutes

Servings

12

Calories

225

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About This Sweet Potato Bake

Can you freeze Healthy Sweet Potato Bake?

Yes, you can freeze this recipe for Sweet Potato Bake. Follow the directions for the recipe except for making and adding the topping. After the dish has cooled, place a sheet of parchment paper on top of the casserole dish. Wrap the entire casserole in foil and place in the freezer. When you’re ready to eat this side dish, prepare and add the topping before reheating.

Photo Credit: Adobe Stock

Ingredients

Recipe yields 12 servings

6 large roasted sweet potatoes, mashed

1/2 tsp salt

2 eggs, beaten

1/2 cup low fat milk

1 tsp vanilla extract

2 Tbsp brown sugar

1/3 cup all-purpose flour

1 cup chopped pecans

1/4 cup (1/2 stick) unsalted butter

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How to Make Sweet Potato Bake

Step 1

Preheat oven to 350°. In a large bowl, combine the potatoes, salt, eggs, milk and vanilla. Pour mixture into a 13 x 9-inch glass baking dish.
Step 2

In a small bowl, combine the brown sugar, flour, pecans and butter and mix by hand until crumbly. Sprinkle topping over the potatoes and bake about 30 to 40 minutes, or until warmed through.

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Nutrition Facts

Serving Size:

1/2 cup

225

Calories

11

g

Fat

32

mg

Cholesterol

178

mg

Sodium

29

g

Carbs

2

g

Sat. Fat

5

g

Fiber

4

g

Protein

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